Suyama

On the northern island of Hokkaido, a world away from the historic capital of Kyoto, is a kaiseki restaurant that bridges that vast distance in an instant. The Hokkaido-born chef trained in Tokyo and Kyoto before returning for a glorious homecoming in 2010, when he opened Suyama. His authentic kaiseki dishes bring a taste of the old capital to the snowy island of his youth. To achieve this effect, he even hired an interior designer from Kyoto, who is famed for creating the interiors of some of the most prestigious restaurants in Kyoto. The dishes on the 12-course set menu change every month to match the minute changes in climate throughout the seasons. The dashi stock makes use of the incredibly pure glacial waters from the nearby mountains, which is heated slowly to further purify it. A tea ceremony to finish caps off what must be one of the most elegant and authentic dining experiences in all of Hokkaido, if not all of Japan, proving that visitors need not even set foot in Kyoto to experience its cuisine presented at its very best.